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1
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan.
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2
Place on cookie sheet.
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3
Lightly oil inside of heart pan with vegetable oil.
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4
Butter outside of pan.
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Place heart pan atop paper on cookie sheet.
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6
Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out.
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7
Place white chocolate in bowl.
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8
Set bowl over saucepan of simmering water; stir until smooth.
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9
Remove from over water.
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Place bittersweet chocolate in another bowl.
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Set bowl over saucepan of simmering water; stir until smooth.
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12
Remove from over water.
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Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan.
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14
Drop bittersweet chocolate by spoonfuls into spaces.
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15
Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely.
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16
Swirl mixtures together using tip of knife.
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Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate.
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18
Freeze until firm, about 20 minutes.
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19
Run small sharp knife around outside of pan to loosen chocolate.
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20
Remove pan.
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21
Refrigerate chocolate lid until ready to use.
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22
(Can be prepared 1 week ahead.
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23
Cover with plastic wrap.)
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24
Preheat oven to 350F.
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25
Butter and flour 8x2-inch bottomless heart-shaped cake pan.
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26
Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan.
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27
Butter and flour foil.
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Place on heavy large cookie sheet or double-stacked cookie sheets.
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Center heart pan on foil.
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Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out.
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31
Place white chocolate in bowl.
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32
Set bowl over sauce-pan of simmering water; stir until smooth.
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33
Remove from over water.
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34
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes.
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35
Beat in framboise and vanilla, then butter.
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Add melted chocolate and beat until just combined.
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Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
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38
Gradually add remaining 1 tablespoon sugar and beat until just stiff.
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39
Mix flour into chocolate mixture (batter will be very thick).
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40
Stir in 1/4 of whites to lighten.
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Gradually fold in remaining whites.
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42
Pour batter into prepared pan.
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43
Bake 45 minutes.
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44
Cover top with foil.
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45
Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned).
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46
Cool in pan on rack.
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47
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth.
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48
Stir in framboise.
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49
Cool icing until firm enough to spread, about 2 hours.
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50
Run small sharp knife around cake pan sides to loosen.
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51
Cut cake into 2 layers using serrated knife.
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52
Place bottom cake layer on platter cut side up.
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53
Spread 2/3 cup icing over.
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54
Cover with top cake layer cut side down.
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55
Spread all but 1/2 cup icing over top and sides of cake.
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56
Refrigerate cake until icing is set, about 1 hour.
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57
(Can be prepared 1 day ahead.
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58
Cover and refrigerate cake and remaining icing separately.
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59
Rewarm icing over very low heat until just spreadable before continuing with recipe.)
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60
Mound some hulled strawberries and raspberries on right half of heart cake.
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61
Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake.
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62
Tuck half of strawberries with stems, stems facing out, between cake and lid.
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63
Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance.
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64
Reserve remaining strawberries and raspberries for garnish.
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65
Refrigerate cake until icing is set, about 1 hour.
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66
(Can be assembled 12 hours ahead.)
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67
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl.
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68
Chill at least 1 hour or up to 6 hours.
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69
Add raspberries and toss gently.
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70
Arrange reserved berries on platter around cake.
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71
Serve cake, spooning compote over each piece.
